Course Details

CACM 291 Culinary Practicum

3 hours lab, 1 units
Grade Only

Description: This course provides practical experiences designed to supplement the basic curriculum and includes special cooperative educational opportunities set up with the College and approved Chefs. Experiences include special and short-order food preparation and service, buffet service, catering, dining room management and service and receiving and storeroom procedures. Large scale and small quantity preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.